Holy Mole Pecans Recipes

HOLY MOLE PECANS

Holy Mole Pecans image

Like the Mexican sauce these are named after, these pecans are rich without being too sweet. Snack on these straight up while sipping a White Russian or a coffee liqueur such as Tia Maria.

Provided by lazyme

Categories Nuts

Time 1h25m

Yield 2 cups

Number Of Ingredients 10

Ingredients

1 large egg white
1 teaspoon vanilla extract
2 cups raw pecan halves
1/2 cup sugar
1/4 cup cornstarch
1 tablespoon unsweetened cocoa powder
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin

Steps:

Preheat oven to 225ºF. Line a baking sheet with parchment paper.
Place the egg white in a large stainless steel bowl and whip until frothy. Whip in the vanilla, then gently add the pecans and toss until completely coated with the mixture.
Transfer the pecans to the prepared sheet and arrange in a single layer. Try to not let the pecans touch each other. Place the sheet in the oven and cook for 30 minutes. Gently turn over the nuts and continue to cook, stirring, every 15 minutes, until the coating is lightly colored and dried out, about 1 hour and 15 minutes total.
Remove from the oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving.

Nutrition Facts : Calories 966.7, Fat 72, SaturatedFat 6.4, Sodium 489.2, Carbohydrate 81.7, Fiber 11.4, Sugar 54.4, Protein 11.8

HOLY MOLE PECANS

Holy Mole Pecans image

I have not tried this recipe. I got this recipe from Party Nuts. I plan to make these with Splenda. I also plan to not use the chili powder or cumin.

Provided by internetnut

Categories < 4 Hours

Time 1h45m

Yield 2 cups, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 large egg white (2 tbl)
1 teaspoon vanilla extract
2 cups raw pecan halves
1/2 cup sugar
1/4 cup cornstarch
1 tablespoon unsweetened cocoa powder
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin

Steps:

Preheeat the oven to 225. Line a baking sheet with parchment paper.
Place the egg white in a large stainless steel bowl and whip until frothy. Whip in the vanilla, then gently add the pecans and toss until completely coated with the mixture.
Place the remaining ingredients in a medium size bowl and toss until well combined. Add the sugar mixture to the pecans, a quarter of it at a time, and very gently toss until well coated.
Transfer the pecans to the prepared sheet and arrange in a single layer. Try to not let the pecans touch each other. Place the sheet in the oven and cook, stirring every 15 minutes, until the coating is lightly colored and dried out, about 1 hour and 15 minutes trotal.
Remove from the oven, immediately loosen the nuts with a metal spatula, and set aside to cool before serving.

Nutrition Facts : Calories 322.3, Fat 24, SaturatedFat 2.1, Sodium 159.9, Carbohydrate 27.2, Fiber 3.8, Sugar 18.1, Protein 3.9

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